Friday, May 15, 2009

Some great roast chicken

I found this recipe at and it's just great! Especially if you love the flavor of rosemary, and garlic. I used a jar of minced garlic, and put 3 heaping forkfuls in the mixture. Can you tell I love garlic? Also the taste and scent of rosemary!

Garlic-Rosemary Roast Chicken

Olive or vegetable oil cooking spray
3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
8 cloves garlic, finely chopped
1 teaspoon salt
1 roasting chicken (6-7 pounds) *I used a regular fryer*
Kitchen twine
1 lemon, sliced (optional)

Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

If you are using a chicken that is a fryer, 3-5 lbs, roast the chicken for 1 1/4 - 1 1/2 hrs.

Have a happy dinner!


  1. Diane:
    Damn, I can smell it all the way from Indiana...!
    Gonna try that real soon w/ chicken breasts.


  2. It was delicious! and the chicken was moist also, not dried out. Not sure if cooking it for a shorter time at a high heat did better.

  3. I think a taste test is in order here..... I love rosemary and the smell of the plant....